Tomatoes in a thick vegetable fill

Put the tomatoes in a bowl, pour in boiling water, leave for 2-3 minutes. We pour hot water, pour cold. Then we make an incision on the peel, peel the tomatoes, and cut out the stalks.

My cans with soda, rinse first with clean water, then boiling water. We put peeled "ladies' fingers" in jars not very tightly so that there is room for vegetable filling. While we are preparing the filling, we pour boiling water in jars so that the tomatoes heat up.

For pouring, we cleanse the seeds and cut into large pods of sweet pepper.

Add chopped tomatoes to the pepper. I was preparing a fill with a “bull’s heart” - this is a very meaty variety.

We clean the cloves of garlic from the husks, add to the pepper and tomatoes.

Cut onions into large slices, add to the remaining vegetables.

Turn mashed vegetables - grind in a blender or pass through a meat grinder with a small nozzle.

We bring the mashed potatoes to a boil, add sugar, salt, vinegar, season to taste with hot red pepper and paprika. Boil the fill for 10 minutes.

Pour water from cans of tomatoes. Pour the vegetable fill, shake, so that the vegetable puree fills the voids.

At the bottom of a deep pan we put a towel, put the jars of tomatoes closed with lids on a towel. Pour in hot water so that it reaches the lids.

Bring the water to a boil, sterilize for 20 minutes.

Screw tightly, turn on the lids.